Ingredients
12
12 servings
- •1 cup butter
- •½ cup minced garlic
- •1 small red onion, chopped
- •1 tablespoon Cajun seasoning
- •1 tablespoon cayenne pepper
- •1 tablespoon crushed red pepper flakes
- •1 pound uncooked shrimp, peeled and cut into pieces
- •1 ½ (8 ounce) packages cream cheese, softened
- •1 teaspoon liquid smoke flavoring
- •1 teaspoon lemon juice
- •½ cup chopped pecans
- •1 bunch fresh parsley, chopped
- •½ cup chopped pecans
Instructions
- Melt the butter in a large skillet over medium heat. Stir in the garlic, onion, Cajun seasoning, cayenne pepper, and red pepper flakes; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the shrimp. Cook the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Drain and discard any excess grease. Set aside.
- Mix cream cheese, liquid smoke, and lemon juice in a large bowl. Stir in the shrimp and 1/2 cup of pecans, mixing until evenly distributed. Roll the mixture into a ball. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes. Mix the parsley with the remaining 1/2 cup of pecans in a bowl. Roll the cheese ball in the parsley mixture until the ball is covered. Cover and refrigerate the cheese ball until completely firm, about 2 hours.
Nutritional Facts
Per 12 servings
- Calories: 358
- Carbohydrate: 6g
- Fat: 33g
- Fiber: 2g
- Protein: 12g
- Sugar: 1g
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